Pin this A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
I made this pasta on a chilly evening and the brown butter aroma instantly made my kitchen feel warm and inviting. Everyone went back for seconds and loved the way the crispy sage contrasted with the creamy sauce.
Ingredients
- Pasta: 350 g dried pasta (such as penne or fusilli), salt for pasta water
- Vegetables: 1 medium butternut squash (about 700 g), peeled, seeded, and cut into 1 cm cubes, 2 cloves garlic, finely minced
- Brown Butter & Sage: 60 g unsalted butter, 12 fresh sage leaves
- Seasoning & Finishes: 40 g grated Parmesan cheese (plus extra for serving), freshly ground black pepper to taste, 1/2 teaspoon chili flakes (optional), zest of 1/2 lemon (optional)
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta water, drain and set aside.
- Prepare Squash:
- Heat a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add butternut squash cubes, season with a pinch of salt, sauté for 10 12 minutes, stirring occasionally, until golden and tender.
- Brown Butter & Crisp Sage:
- Push squash to side of pan. Add remaining butter and sage leaves. Cook, swirling pan often, until butter foams and turns golden brown and sage becomes crispy (about 2 3 minutes). Add minced garlic and cook 1 minute more, stirring constantly, until fragrant.
- Combine & Toss:
- Return all ingredients to center of pan. Add drained pasta and toss to combine. Add reserved pasta water as needed for a silky sauce.
- Finish:
- Stir in Parmesan cheese and season with black pepper (and chili flakes, if using). Add lemon zest for brightness, if desired.
- Serve:
- Serve immediately, garnished with extra Parmesan and sage leaves.
Pin this Last fall, I made this for a family dinner and my kids were thrilled with the golden cubes of squash. It has become our go-to pasta dish whenever butternut squash is in season.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat (pasta), milk (butter, Parmesan). For dairy-free, use plant-based butter and omit Parmesan or use a vegan alternative. For gluten-free, use certified gluten-free pasta.
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 15 g
Pin this Brown butter and squash create a comforting sauce that's both simple and elegant. Enjoy this pasta for a heartwarming seasonal meal.
Frequently Asked Recipe Questions
- → How do I get the brown butter to the right color?
Heat the butter over medium heat, swirling frequently. Watch for the foam to subside and the butter to turn golden brown with a nutty aroma, usually after 2–3 minutes. Avoid burning by removing from heat promptly.
- → Can I substitute the butternut squash?
Yes, sweet potatoes work well as a substitute, offering similar sweetness and texture when cubed and sautéed until tender and caramelized.
- → How should I cook the pasta for best results?
Boil pasta in salted water until al dente, then reserve some pasta water before draining. The reserved water helps create a silky sauce when combined with the brown butter and squash.
- → What is the role of sage in this dish?
Sage leaves are cooked in the brown butter until crispy, infusing the dish with their earthy, aromatic flavor and adding a delicate texture contrast.
- → Can I make this dish dairy-free?
Replace butter with plant-based alternatives and omit or substitute Parmesan with a vegan cheese to maintain flavor without dairy.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the nutty brown butter and sweet squash, balancing richness with freshness.